Text 27196, 93 rader
Skriven 2015-05-20 05:04:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1018
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon w/Shallot-Truffle Honey Glaze
 Categories: Seafood, Fruits, Rice, Citrus
      Yield: 4 servings

MMMMM-------------------------QUINCE JAM------------------------------
      1    Quince; grated
    3/4 c  Sugar
      2 tb Champagne vinegar
      1 ts Pure vanilla extract
           +=OR=+
    1/2    Vanilla bean; split
           - lengthwise
      1    Lemon; juiced, zest fine
           - grated

MMMMM---------------------------GLAZE--------------------------------
      2 tb Unsalted butter
      5    Shallots; minced
      3 tb Packed light brown sugar
      2 tb Champagne vinegar
      4 tb Honey
      1 ts Truffle oil

MMMMM---------------------------SALMON--------------------------------
      2 tb Oil
           Fine sea salt & black
           - pepper
     10 oz Scottish salmon; skinned

MMMMM--------------------------RISOTTO-------------------------------
      1 c  Arborio rice; cooked al
           - dente ahead of time
      2 oz Fresh lump crabmeat; picked
           - over
    1/4    Granny Smith apple; diced
    1/4 c  Chicken stock or broth

  MAKE THE QUINCE JAM: In a medium saucepan over moderate
  heat, bring the quince, sugar, vinegar, and 1 1/2 cups of
  water to a boil. Add the vanilla (or scrape in vanilla
  seeds), lemon juice, and zest then lower the heat, cover,
  and simmer until the jam is thickened and reduced by half,
  about 25 minutes. Let the jam cool for 1 hour.

  COOK THE SALMON: In a medium saucepan over moderate heat,
  warm the vegetable oil. Sprinkle the salmon with salt and
  pepper, add to the pan, and cook, flipping once, until just
  cooked through, about 3 minutes per side. Transfer the
  salmon to an oven-safe pan and cover. Do not clean the
  saucepan.

  MAKE THE SHALLOT-TRUFFLE HONEY GLAZE: Place the pan you used
  for the salmon over low heat and melt the butter. Add the
  shallots and saut+¬, stirring often, until translucent, about
  5 minutes. Add the sugar and vinegar and cook until the
  sugar is dissolved, about 1 minute. Let cool, then transfer
  to a blender. Add the honey and truffle oil and pur+¬e until
  combined.

  MAKE THE LUMP CRAB AND GREEN APPLE RISOTTO: In a medium
  saucepan over low heat, combine all the ingredients and
  cook, stirring often, until the risotto starts to stick to
  itself and becomes creamy, about 2 minutes.

  FINISH THE SALMON: Preheat the broiler. Brush the salmon
  with the shallot-truffle honey glaze and place under the
  broiler until warmed through, about 1 minute.

  TO SERVE: Divide the risotto among 4 plates. Cut the salmon
  into four servings and arrange on top of the risotto.
  Drizzle each piece of fish with 1 tablespoon quince jam and
  serve immediately.

  by Chef Robert Harrison; Mills Tavern, Providence, Rhode Island

  Epicurious | January 2011

  Yield: Makes 4 servings

  MM Format by Dave Drum - 14 February 2011

  Uncle Dirty Dave's Archives

MMMMM

... Limburger smells like a cross between skunk juice and hangover breath.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)